YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Garlic Mashed Cauliflower
Pan-seared wild salmon served over garlic cauliflower mash and steamed green beans, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6.35 oz Wild Salmon Fillet
2.5 cups Cauliflower Florets
2 tbsp Non-fat Greek Yogurt
1 cup Fresh Green Beans
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 5 minutes of cauliflower steaming, add the green beans to the steamer basket to cook until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes or until the internal temperature reaches 145°F.
Transfer the steamed cauliflower to a bowl or food processor with the minced garlic and Greek yogurt.
Mash or pulse the cauliflower until smooth and creamy, seasoning with salt and pepper to taste.
Serve the seared salmon over the garlic mashed cauliflower with a side of steamed green beans.